ORIENTAL CHICKEN WINGS

Ingredients: 
6 chicken wings
1 sm. clove garlic
1 scallion
1/4 c. soy sauce
2 tbsp. honey
2 tsp. rice-wine vinegar
1/2 tsp.g rated ginger
1/2 tsp. oriental sesame oil
Pinch of cayenne
1 tsp. sesame seeds
1 tbsp. chopped fresh coriander or parsley

Preparation:
Remove wing tips and cut wings in half at the joint. Mince garlic and scallion. Combine soy sauce, honey, vinegar, garlic, ginger, oil and cayenne in a microwave safe dish. Add wings and turn to coat. Marinate at least 30 minutes, turning twice. Put larger wings at the edge of the dish. Cover with plastic and vent. Microwave on high for 5 minutes.
Rotate plate and cook 5 minutes longer. Transfer wings to a serving plate. Return marinade to oven and cook, partially covered on high for 2 minutes. Pour marinade over wings and turn to coat. Sprinkle with sesame seeds, scallion and coriander. 12 pieces.

ORIENTAL CHICKEN TENDERS CURRIED PEANUT CHICKEN

Ingredients :
1 c. soy sauce
1/3 c. sugar
4 tsp. vegetable oil
1 1/2 tsp. ground ginger
1 tsp. five spice powder
2 bunches green onion
16 chicken tenders (approx. 2 lbs.)

Preparation
Blend soy sauce, sugar, oil, ginger and five spice powder in a large bowl until the sugar dissolves. Stir in green onions. Add chicken tenders to marinade. Turn to coat. Cover chicken and refrigerate overnight. Preheat oven to 350 degrees.
Drain chicken RESERVING MARINADE. Arrange chicken in dish and bake until brown and tender, while basting occasionally with marinade.

Another variation of the same recipe:


Ingredients :
4 halves, skinned & boned chicken breasts
2 c. half & half
1 1/2 c. mayonnaise
3 tbsp. mango chutney
2 tbsp. dry sherry
1 tbsp. sherry vinegar
2 tbsp. plus 1 tsp. curry powder
1 tsp. turmeric
2 c. finely chopped salted roasted peanuts

Preparation
Preheat oven to 350 degrees. Place chicken breasts in a shallow baking dish just large enough to hold them. Pour half and half over them and bake for 30 minutes. Let cool and cut in 1 inch cubes.
Process mayonnaise, chutney, sherry, vinegar, curry powder and turmeric in a blender or food processor. Dip chicken pieces into the curry mayonnaise and roll in the chopped nuts. Refrigerate 30 minutes. Arrange on a serving plate with fancy toothpicks.

Tangy Dhania chicken

Since i'm a fan of non-veg food, I always try to do same dishes in different ways, but sundayscook and savor, n today i prepared dhania chicken fry which happened to be little more tangy...

Ingredients :
Chicken- 1kg
cilantro- 2 bunch chopped finely
pudina- 1 bunch chopped finely
Onions- 2 big chopped finely
green chilli- 4 chopped finely
fresh ginger & garlic paste- 3 spns
Dhania powder- 4 spns
jeera powder- 1 spn
red chilli powder- 1/2 spn
curd- 250 gms
salt to taste
Oil

Method
1. Mix half the curd redchilli powder salt n mix with chicken and marinate for 15 mins
2. Heat oil in a pan, add onions and saute till transparent
3. Add ginger garlic paste and saute
4. Add green chillies, dhania powder jeera powder and mix
5. Drain chicken pieces and add to the mixture and fry well till it leaves oil
6. Add left over marinade curd and other half curd and mix
7. Add cilantro & mint leaves and mix well
8. Bring to boil, cover with lid and cook on low flame till chicken is cooked.
9. Serve hot......


adding more green chillies if u like, more of cilantro n mint leaves gives special taste

Chicken Creamy l Kebab

Ingredients
Chicken (Boneless) ½ kg
Onion (Fried) 2
Green Chillies 10
Black Pepper 1tsp
White Pepper 1tsp
Green Coriander 1cup
Salt 1 tsp
White Cumin 1 tsp
All Spices 1tsp
Cream 1 tsp
Yougurt 2 tsp
Ginger Garlic Paste 1 tsp
Egg 1
Oil (for frying) 1 cup
Salad leaves (for garnishing)

Directions
Blend Chicken, onion, and green chilies in a blender and add black pepper, white pepper, green coriander, salt, white cumin, all spices, cream, yogurt, and ginger garlic paste. Mix well. Now make Gol Kabab. Heat oil in a frying pan, fry till golden.

Chicken Roll Saltimbocca

Ingredients :

6large split boned, skinned chicken breasts
6 wafer-thin slices prosciutto
6 slices Italian fontina, Jarlsberg or Samsoe cheese
2 tablespoons fine dry bread crumbs
Salt and freshly ground black pepper
2 tablespoons grated Romano or Parmesan cheese
1 egg, beaten
1 tablespoon each olive oil and butter
1/4 cup chicken stock
1/3 cup dry vermouth or wine

Method :

Bone and skin the chicken breasts. Lay each chicken breast out flat and pound lightly between 2 sheets of wax paper to achieve an equal thickness. Cover each chicken breast with a slice of ham and one of cheese. Roll up and secure with a wooden pick.

Mix together the crumbs, salt, pepper, and cheese in a bowl. Dip the rolled breasts in egg and then in a bread-crumb mixture.

In a large skillet heat oil and butter and brown chicken rolls, turning to cook all sides. Transfer to a baking dish. Pour stock and vermouth into the skillet and deglaze pan; pour over chicken. If desired, refrigerate at this point until ready to finish cooking. Bake in a preheated 350 degree F oven for 20 to 30 minutes or until cooked through.

Achaar Gosht

Ingredients
Mutton 1kg
Onion 250gm
Garlic paste 2 tbsp
Ginger paste 1/2 tbsp
Salt to taste
Turmeric powder 1/2 tbsp
Green chillies 5-6
Soonf 4tsp
Whole corriander 2 tsp
Kalongi 1 tsp
Meethi seeds 10-12 pcs
Yogurt 375 gm
Oil 1-1/2 cup.

---

Method
Grind the onion and fry in hot oil with ginger garlic paste, after few minutes add red chillies, haldi and salt and fry.
Now add mutton and cook with water till tender.
Then add yogurt and fry well.
Add soonf, dhania, kalongi, meethi, green chilly and put on dum for 5-10 minutes.
Serve hot with naan.

Goose Kebabs

2 goose or duck breasts
1 (8 ounce) bottle Italian dressing
2 large onions
3 green bell peppers
8 strips bacon

Skin goose breasts and remove from bone. Cut into 1-inch cubes. Marinate in Italian dressing for 48 hours in refrigerator, stirring twice daily.

Light charcoal fire.

While waiting for the fire to get to medium heat, quarter onions and separate into layers. Cut bell peppers into 1 1/2-inch squares. Cut bacon into 1-inch pieces. On a skewer put bacon on each side of goose cube. Alternate onion and pepper with each piece of goose. Continue on skewers until all ingredients are used. Grill over medium heat 12 to 15 minutes, turning often and basting with remaining marinade.

Yields 4 servings.

Karachi (Pakistan) Cooking

Chicken Karachi

Ingredients (For a party of 6-8)
· 4 pounds of chicken
· 2 inches of fresh ginger, peel and cut into thin stripes
· 2 long Anaheim peppers
· 12-15 tomatoes cut into 8 pieces each
· 2 Tb crushed coriander
· 2 Tb paprika
· 2 Tb crushed peppers
· Salt to taste
 
Preparation
1- In ½ cup of oil, fry thinly sliced garlic and Anaheim peppers over medium heat
2- Once the garlic crisps, add the tomatoes, but do not mix.
3- Once the tomatoes have lost all their water, add the chicken and stir once.
4- Once the chicken has lost its water, add the crushed coriander, paprika, crushed
peppers and salt and mix. You can add more spices to your liking.
Voila! All you need is a side of naan and raita.

Raita

Ingredients
2 cups liquid plain yogurt
2 fresh scallions chopped
1-2 green chilies
1 thumb-sized ginger root pureed
1 garlic clove pureed
1 cucumber coarsely grated
1 lemon
Salt
Cumin seed in powdered form
Black pepper/salt
 
Preparation
1- Peel the cucumber and remove the seeds.
2- Coarsely grate the cucumber and add it to the yogurt.
3- Add pureed ginger/garlic, chopped scallions and chilies, fresh lemon juice, cumin seed
powder, black pepper and salt and mix.

Chapli Kebab

Ingredients
· Minced Meat (3 pounds)
· 2 Tomatoes, cut in thin round slices
· 3 Onions, finely chopped
· 3-4 green chilies, finely chopped
· 6 Tb of Ginger/garlic puree
· 2 Eggs, whisked
· Shan Chappli Kabab mix
 
Preparation
1- Add Shan Chappli Kabab Mix, onions, green chilies, ginger/garlic puree, and eggs to the
minced meat.
2- With wet hands make thin flat round Kababs.
3- Add a slice of tomato to one side of the kabab and fry until brown on the sides.
4- Flip the kebabs and cook for another 3-4 minutes.

Balti Beef

2 tbsp ghee or vegetable or peanut oil
1 large onion, chopped
2 garlic cloves, crushed
2 large bell peppers, seeded and chopped
1 lb 5 oz/600g sirloin steak, thinly sliced
Fresh cilantro springs, to garnish

FOR BALTI SAUCE
2 tbsp ghee or vegetable oil or peanut oil
2 large onions,chopped
1 tbsp garlic and ginger paste
14 oz/400g canned or chopped tomatoes
1 tsp ground paprika
1/2 tsp ground turmeric
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp chilli powder
1/4 tsp ground cardamom
1 bay leaf
Salt and pepper to taste

---

To make balti sauce, melt the ghee in a wok, large skillet or karahi over medium high heat.
Add the onions and ginger and garlic paste and stir fry for 5 minutes until the onions are golden brown.
Stir in the tomatoes with their juices, then add the paprika, turmeric, cumin, coriander, chilli powder, cardamom, bay leaf, salt and pepper to taste.
Bring the mixture to a boil, stirring constantly, then reduce the heat and let it simmer for 20 minutes stirring occasionally.
Let the sauce cool slightly, then remove the bay leaf and pour the mixture into a food processor, blender to make a smooth sauce.
Again put the wok, skillet or karahi on a medium high heat.
Add the ghee and melt.
Add the onions and garlic and stir fry for 5-8 minutes until golden brown.
Add the red bell peppers and continue stir-frying for 2 minutes.
Stir in the beef and continue stir-frying for 2 minutes until it starts to turn brown.
Add the balti sauce and bring to a boil.
Reduce the heat and simmer for 5 minutes or until the sauce slightly reduces and the bell pepper is tender.
Garnish with cilantro springs.

Chicken chardonnay

2 (6 oz.) chicken breasts, boned and skinned
2 tbsp. butter
2 tbsp. shallots, chopped
1 c. fresh mushrooms, sliced
1/4 c. chardonnay (or other dry white wine)
1 tbsp. lemon juice
Flour
1 tbsp. veg. oil
1/4 c. heavy cream
Parsley, chopped


Pound chicken flat; set aside. In butter, saute shallots; add mushrooms and saute 2 to 3 minutes. Add wine and lemon juice; let simmer 6 to 7 minutes. Dredge chicken in flour and season if desired. Saute in oil in frying pan. Add cream to mushroom mixture and heat until reduced. On warm serving plates, place mushrooms over chicken breasts. Sprinkle with chopped parsley and serve im mediately.

Buffet Chicken

Buffet Chicken

Ingredients

Chicken 2 nos.
Fine noodles ½ packet
Corn 1 cup
Tomatoes chopped 4 nos.
Capsicums sliced 4 nos.
Onions sliced 2 nos.
Celery sliced 1 cup
Green olives chopped ½ cup
Cheese grated 1 cup
Salad oil ½ cup
Curry powder 1 tsp.
Pepper As required
Salt to taste.

Method

 
1..Boil chicken until tender leaving 3 cups of stock.
2.Debone the chicken and cut into small pieces.
3.Boil the noodles in the chicken stock and keep aside.
4.Heat the salad oil and add the onions, celery and capsicum. Fry well till tender(do not brown).
5.Now add tomatoes, curry powder and cook till dry.
6.To this add the boiled noodles, chicken, corn, olives, pepper and salt.
7.Mix well and pour into a baking dish.
8.Sprinkle with grated cheese.
9.Bake in a moderate oven for about 30 minutes.
10.Serve hot.

Chicken Wrap for breakfast

Chicken Wrap for breakfast

 

The reason I ended up making this yummy wrap for breakfast was because I had just about 2-3 cutlets in hand- the left-over’s of our evening snack. This also turns out to be an easy and quick-fix breakfast when the dough is already stocked in your refrigerator, or if the chef in you is good and fast at making rotis. All u need to do is whip-up an omelette and there your quick breakfast with those little remains is ready to serve. This I would say was an all time hit-serve for breakfast.

Ingredients:

• 1 omelette (if a big one use half for 1 roti)
• 2 chicken patties
• A few coriander leaves
• Butter (optional)
• Pepper to taste

Ingredients for making roti:

• 1 large cup of Wheat flour(available at grocery stores)
• ½ tsp Salt
• 1 tsp of Soya flour
• Water to knead the dough

Method to make rotis:

• Place wheat flour in a mixing bowl.
• Add half-teaspoon of salt and (optionally) a quarter teaspoon of chilli powder, soya flour and mix thoroughly.
• Add one tablespoon of heated cooking oil. Mix lightly, until flakes appear.
• Measure carefully just less than one cup of lukewarm water. Add half of that quantity and knead thoroughly with your fingers.
• Then add half of the remaining quantity and knead thoroughly with your fingers.
• Add water in increasingly reduced quantities so that the dough is not over watered. (Tip: The dough should peel off the hand without sticking to it.)
• Place a moistened cloth or paper towel over the mixing bowl and set aside for at least half an hour.
• Then heat up a non-stick pan or the traditional iron tava/griddle.
• Using a marble slab or chapathi block, spread out some wheat flour with your fingers to prevent sticking. Powder the rolling pin as well.
• Keep a quarter cup of flour ready in a shallow bowl.
• Make even balls of the same size (2″ diameter) and set aside.
• Take one ball, flatten it in the bowl containing the flour on one side, flip it over and flatten it again.
• Place the ‘powdered’ dough on the slab/block and with a powdered rolling pin.
• Roll out the dough on all sides evenly, adding flour as needed. Do not make it too thin, or else it will develop holes or stick.
• Peel the flattened dough off the slab and place on the hot pan/tava.
• Observe the colour on the upside turn from ‘wet’ to ‘dry’, before turning over the chapathi and letting it cook on the other side.
• Add a little oil on both sides and start anew with the next ball of dough.

Method to make wrap:

• Place the roti on a plate and keep aside.
• In a bowl make small pieces of the chicken patty and add pepper powder. Mix well.
• On one side of the roti spread butter, place the half (or if small full) omelette, garnish with coriander leaves and roll into a wrap. Use a toothpick to hold the wrap.
• Serve hot with tomato ketchup (can also put a little of the sauce on the inside of the wrap) or enjoy as prepared.

For recipes:

• Visit the article on Cream ‘n Onion Omelette or Turkish Omelette for the Omelette recipe.
• Recipe for Chicken Patties.

Chicken Karachi

 

Chicken Karachi

Ingredients (For a party of 6-8)
· 4 pounds of chicken
· 2 inches of fresh ginger, peel and cut into thin stripes
· 2 long Anaheim peppers
· 12-15 tomatoes cut into 8 pieces each
· 2 Tb crushed coriander
· 2 Tb paprika
· 2 Tb crushed peppers
· Salt to taste
Preparation
1- In ½ cup of oil, fry thinly sliced garlic and Anaheim peppers over medium heat
2- Once the garlic crisps, add the tomatoes, but do not mix.
3- Once the tomatoes have lost all their water, add the chicken and stir once.
4- Once the chicken has lost its water, add the crushed coriander, paprika, crushed
peppers and salt and mix. You can add more spices to your liking.